- 1 1/2 lbs lean ground beef
- 1/2 onion, chopped fine
- 1/2 green pepper, chopped fine
- 2 garlic cloves, crushed
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 3 (6 ounce) cans tomato paste
- 3 (8 ounce) cans tomato sauce
- 3 cups water
- 6 garlic cloves, crushed
- 1/2 cup shredded carrot
- salt and pepper
- 1 cup red wine
- 1/4 cup fresh basil
- 1/4 cup fresh oregano
- grated or shredded parmesan cheese
- Mix first nine ingredients by hand using a light touch.
- Shape into 1 1/2" meatballs.
- Brown slowly in a small amount of olive oil in a Dutch oven.
- Turn carefully to brown all sides.
- Meanwhile make sauce.
- Mix tomato paste, tomato sauce and water.
- When last side of meatballs are nearly brown, add tomato sauce mix to the pan.
- Add garlic, carrot, salt, pepper and wine.
- Stir, being careful not to break up meatballs, cover and simmer for at least an hour.
- Add fresh chopped basil and oregano to taste during the last ten minutes.
- Serve over linguini with Parmesan.
- 1 1/4 ounces tequila (SAUZAS COMMEMORATIVO)
- 1/2 ounce Cointreau liqueur
- 1/2 ounce brandy ( PRESIDENTE)
- 4 ounces liquid sweet and sour cocktail mix
- 1/8-1/4 fluid ounce lime juice ( splash)
- Place all ingredients in a Bar Shaker. Shake-up very well. Pour over a salt rimmed margarita glass filled with ice. Enjoy!
- 8 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups shredded monterey jack cheese with jalapeno peppers
- 1 1/2 cups small curd cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 teaspoon hot pepper sauce
- Preheat oven to 350 degrees.
- Grease 9-inch square or round baking pan.
- Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
- Combine flour, baking powder and salt in a small bowl.
- Stir flour mixture into eggs until blended.
- Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
- Fold into egg mixture until well blended.
- Pour into prepared pan.
- Bake 45 to 50 minutes or until golden brown and firm in center.
- Let stand 10 minutes before cutting to serve.
- Serve with salsa.
- 4 lbs pumpkin
- 1 lb ground beef
- 1 lb pork sausage
- 1 large onion
- 1/2 green pepper
- 1/2 zucchini
- 1 (6 ounce) cans tomato juice
- 1 garlic clove
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon thyme
- fresh ground pepper
- Cut out the top of the pumpkin.
- Scrape out the seeds and fibers.
- Rinse out with water.
- Place pumpkin in cauldron and cover with tap water.
- Simmer in lightly salted water until almost tender, about 20 to 25 minutes.
- While the pumpkin is simmering, chop the onion, green pepper and zucchini into one half inch pieces.
- Mince the garlic clove.
- Pre-heat the oven to 350 degrees.
- Carefully drain out the water from the cauldron and remove pumpkin, placing it to the side.
- Add the cooking oil and the garlic to the cauldron.
- Cook for 1 minute.
- Add the onions to the cauldron and cook for 1 minute.
- Add the ground beef and sausage and brown the meat.
- Remove the cauldron from the heat.
- Add the green pepper, zucchini, tomato juice, salt, basil, thyme, and the fresh ground pepper.
- Spoon the concoction into the pumpkin.
- Carefully replace the lid.
- Place the pumpkin into the baking dish.
- Add about 1/2 inch of water to the bottom of the baking dish to keep the pumpkin from burning.
- Brush the pumpkin with cooking oil.
- Bake for 1 hour.
- Remove the baking dish from the oven and let stand for 5 minutes.
Read more: http://www.food.com/recipe/hag-hash-252817
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 1/2 lbs fingerling potatoes ( can use baby potatoes cut in half)
- 2 avocados, ripe peeled, pitted and mashed
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon garlic salt
- Preheat oven to 400°F
- Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
- Stir together all the dip ingredients in medium bowl.
- Serve warm potatoes and avocado dip together.